High-Protein Buffalo Chicken Dip

A Healthier Twist on a Classic

There are certain foods that feel non-negotiable on game day — in our house,  buffalo chicken dip is definitely one of them. For the Super Bowl this year, I wanted to make a version that still felt indulgent and familiar, but with a little extra nutritional boost.

This high-protein buffalo chicken dip ended up being a total win. It was creamy, flavorful, and still had that classic buffalo kick — and best of all, it was a hit with everyone, including the kids.

Instead of relying on heavy cream cheese, this recipe uses cottage cheese and Greek yogurt for a protein-packed, lighter base. Blended together, they become incredibly smooth and creamy!

I also made this version lactose-friendly which has been a game changer in our house, and it still tastes just as rich and satisfying.

Ingredients

• 6 cups shredded chicken (or 4 chicken breasts, shredded)

• 2 cups low-fat cottage cheese (I use Lactaid lactose-free)

• 1 cup plain Greek yogurt (I use Fage lactose-free)

• 1 cup buffalo sauce

• 1/2 packet ranch seasoning

• Shredded cheese (Sargento has a buffalo hot sauce shredded cheese that’s perfect here)

Directions

1. Salt and pepper your chicken, cook, then shred.

2. Blend the cottage cheese, buffalo sauce, Greek yogurt, and ranch seasoning until

completely smooth. I used an emulsifier to make it extra creamy.

3. Add the shredded chicken to the sauce and mix well.

4. Pour everything into an oven-safe dish.

5. Top generously with shredded cheese.

6. Bake at 375 degrees for 30 minutes, until hot and bubbly.

7. Serve with your favorite chips or veggies — celery is my personal favorite.

This dip feels indulgent while still being protein-packed, with approximately 40+ grams of protein per serving to keep it satisfying and crowd-pleasing. It was a Super Bowl hit and works beautifully for casual family get-togethers—familiar, comforting, and made for real life.

If you try it, let me know what you dip into it first